Vegan Chickpea "Tuna" Salad Sandwich
Ingredients
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 tablespoons tahini
- 1 teaspoon Dijon or spicy brown mustard
- 1 tablespoon maple syrup or agave nectar
- 1/4 cup diced red onion (substituted with red peppers)
- 1/4 cup diced celery
- 1/4 cup diced pickle
- 1 teaspoon capers, drained and loosely chopped
- Healthy pinch each sea salt and black pepper
- 1 tablespoon roasted unsalted sunflower seeds (optional)
For Serving
- Vegan bun
- Dijon or spicy brown mustard
- Spring mix greens
Preparation
In a bowl, combine the chickpeas, tahini, Dijon mustard, maple syrup, diced red onion (or red peppers), diced celery, diced pickle, chopped capers, sea salt, and black pepper.
Mash and mix the ingredients together until well combined, leaving some texture.
If using, stir in the roasted sunflower seeds.
Refrigerate the chickpea mixture for about 30 minutes to allow the flavors to meld.
To serve, spread Dijon or spicy brown mustard on a vegan bun.
Top with a generous scoop of the chickpea "tuna" salad.
Add a handful of spring mix greens.
Close the sandwich with another bun half and enjoy!